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Ingredients: |
Ingredients: 1/2 c. butter or margarine, softened
1/2 c. shortening
2 c. sugar
5 large eggs, separated
1 T. vanilla extract
2 c. all-purpose flour
1 tsp. baking soda
1 c. buttermilk
1 c. sweetened flaked coconut
Fresh Orange Curd
Pecan-Cream Cheese Frosting
1/2 c. sweetened flaked coconut, lightly toasted (optional)
Glazed Pecan Halves (optional)
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Directions: |
Directions:Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, one at a time, beating until blended after each addition. Add vanilla; beat until blended. Combine flour and soda; add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in 1 cup coconut. Beat egg whites until stiff peaks form; fold into batter. Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350º for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans and cool completely on wire racks.
Spread 3/4 cup chilled Fresh Orange Curd between layers, and spread remaining curd on top of cake. (The curd on top of cake will be very thick.) If desired, loosely cover cake and chill 8 hours. This helps keep layers in place while icing.
Spread 3 cups frosting on sides of cake, reserving remaining frosting for another use. Sprinkle 1/2 cup toasted coconut over top of cake, if desired. Arrange glazed pecan halves around top edge of cake, if desired. Store in refrigerator until ready to serve.. |
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Fresh Orange Curd |
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Ingredients: |
Ingredients: 1 c. sugar
1/4 c. cornstarch
2 c. fresh orange juice
3 large eggs, lightly beaten
1/4 c. butter
1 T. grated orange rind
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Directions: |
Directions:Combine sugar and cornstarch in a 3-quart saucepan; gradually whisk in fresh orange juice. Whisk in lightly beaten eggs. Bring to a boil (5 to 6 minutes) over medium heat, whisking constantly. Cook, whisking constantly, 1 to 2 minutes or until a puddinglike thickness. Remove from heat, and whisk in butter and grated orange rind. Cover, placing plastic wrap directly on curd, and chill 8 hours. |
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Pecan-Cream Cheese Frosting |
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Ingredients: |
Ingredients: 1 (8-ounce) package cream cheese, softened
1/2 c. butter, softened
1 T. vanilla extract
1 (16-ounce) pkg. powdered sugar
1 c. chopped pecans, toasted
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Directions: |
Directions:Beat first 3 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Beat at high speed until smooth; stir in pecans. |
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Glazed Pecan Halves |
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Ingredients: 2 c. pecan halves
1/3 c. light corn syrup
Vegetable cooking spray
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Directions: |
Directions:Combine pecan halves and corn syrup, stirring to coat pecans. Line a 15-x 10-inch jellyroll pan with parchment paper or aluminum foil; coat with cooking spray. Arrange pecan halves in an even layer in pan. Bake at 350º for 12 minutes; stir gently using a wooden spoon, and bake 8 more minutes. Remove from oven, and stir gently; arrange pecans in an even layer on wax paper, and let cool completely. |
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This recipe for Fresh Orange Italian Cream Cake is from